By Kristen DeAngelis
Seasonal pumpkin decorations are fun, but pumpkins are edible and there are loads of great recipes for them. Check out these to start:
Did you know pumpkins are part of the squash family. This squash is low in calories and loaded with vitamin A, potassium, and a great source of fiber to keep our bellies full and our waistlines small. They also help support vision, heart health and immune function.
Roasted pumpkin seeds
1. Clean the seeds and give a good rinse using a colander.
Boil for 10 minutes (these make the seeds easier to digest and provides crispier outer shell after roasting in the oven).
2. Drain seeds and spread on baking sheet drizzled with extra virgin olive oil and sprinkle of coarse sea salt (spread out seeds to prevent overcrowding on sheet pan).
3.Roast at 375 F for 10 minutes, turn off heat stir and keep in oven for an additional 8-10 minutes, until crispy.
4. You can use the roasted seeds on salads, in granola, a garnish for soups, desserts, and baked goods.
Easy Creamy Pumpkin Soup/Stew
– 2 Tbsp. coconut oil
– 1 onion, chopped
– 1 garlic clove, minced
– 1 ½ lb pumpkin flesh, roughly chopped (or organic canned pumpkin puree)
– 2 medium sweet potatoes, peeled, roughly chopped
– 4 cups/1 liter low-sodium vegetable broth
– 1 cup/250 ml. coconut or almond milk
– Sea salt and fresh black pepper to taste
1. Heat coconut oil and chopped onion in large pot until onion is soft.
2. Add garlic and cook another minute.
3.Add chopped pumpkin and sweet potatoes and cook for several minutes.
4. Add stock, salt & pepper, and bring to a boil and let simmer for about 25 minutes until flesh of potatoes and pumpkin are tender.
5. Stir in milk and use blender or immersion blender to obtain consistency of puree.
6. Add dashes of nutmeg or cinnamon just before serving.<
– crushed graham crackers or gingerbread
– pureed pumpkin (no seeds)
– coconut milk yogurt
– 85% dark chocolate pieces or cacao nibs
1. In glass bowls or cups layer ingredients in order listed above.